Vegetable Bolognese

Vegetable Bolognese

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 427kcal


  • 1 cup raw cashews
  • 1 tablespoon ghee or coconut oil for vegans
  • 1 large onion roughly chopped
  • 3 garlic cloves minced
  • 3 carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 capsicum cored and roughly chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 tablespoons tomato paste
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh or dried oregano
  • 500 grams fresh asian mushrooms e.g. porcini, shitake, portabello
  • 1/2 cup red wine
  • 1/4 cup lemon juice about 2 lemons
  • 1 tablespoon miso
  • 2 tablespoons nutritional yeast an excellent source of Vitamin B12 for vegetarians
  • 1/2 teaspoon salt
  • 1 red chilli
  • 1 lb buckwheat or wholegrain pasta


  • Soak cashews for 3-6 hours in 1 teaspoon salt. Cashews are susceptible to mould so don’t soak for longer than 6 hours. Strain and rinse
  • Finely chop the onion, red pepper, garlic and carrot in food processor. In a large pot, warm the ghee over medium heat. Add the finely chopped vegetables, sprinkle with salt & pepper, and cook for 5 minutes.
  • Use the food processor to finely chop the fresh mushrooms (not too fine, you want some texture here).
  • Add tomato paste, herbs, chopped mushrooms. Cook for another 3 minutes. Add red wine. Bring to a boil, reduce to a simmer and cook for 10 minutes, until liquid has reduced by half.
  • Add cashews to blender. Add 1/4 cup water, lemon juice, salt, nutritional yeast, and miso then blend on high until smooth. Transfer the cream to the pot and stir together until evenly distributed.


Vegetable Bolognese nutritional info